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Southern fried chicken
Info
Bring the taste of takeaway chicken into your home and impress your friends with this recipe
Ingredients
Method
Ingredients
- 10 chicken pieces
- oil for frying
SPICE MIX
- 3tsp Bart sweet smoked paprika
- 3tsp Bart onion granules
- 2tsp Bart hot chilli powder
- 1tsp Bart ground black pepper
- 2tsp Bart garlic granules
- 1tsp Bart ground allspice
- 1tsp Bart dried oregano
- 1tsp Bart rock salt
MARINADE
- 1 egg white
- 500ml milk
- 1tbsp white wine vinegar
COATING
- 120g plain flour
- 3tsp brown sugar
- 1tsp Bart rock salt
Method
- Combine all the spices. Whisk together the egg white, milk and vinegar with 1tbsp of the spice mix. Set the rest of the spices aside.
- Put the chicken pieces in a zip lock bag or large tupperware. Pour over the milk mixture and leave to marinate in the fridge for at least 4hours or overnight.
- When ready to cook, mix the remaining spice mix with the flour, sugar and salt in a wide bowl. On the kitchen surface set out the chicken container, the flour bowl and an empty plate.
- Heat a deep fat fryer or a large heavy based saucepan â…” filled with oil, to 175C. Heat the oven to 200C/180C fan.
- Roll one piece of chicken in the flour so it’s fully coated then put it on the empty plate. Coat 2 more pieces of chicken.
- When you have 3 pieces ready, carefully lower them, one at a time, into the hot oil (you may need to turn the temp up slightly at this point to keep the oil at 175C). Cook for 4 minutes, turning occasionally until golden and crisp. Carefully remove from the oil and transfer to a baking sheet or oven dish. Cook the rest of the chicken in the same way. When all are crisped, finish cooking in the hot oven for 15-20 minutes depending on the size of the pieces. Check that they are cooked through.
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